Smoked Salmon Mousse

Soak the gelatine in cold water. Pluck dill and chop finely. Coarsely dice the salmon and finely blend with the yogurt in a hand mixer.

Warm the aquavit slightly and let the squeezed gelatine melt in it, stir into the salmon puree.

Whip the cream until stiff and fold into the puree with the dill. Season with salt, pepper and juice of one lemon and refrigerate for 2-3 hours.

Clean the lettuce, rinse and spin dry. Clean radishes, rinse, cut into narrow slices. Whisk together mustard, honey, vinegar, a tiny bit of salt and pepper, and the oil. Gently mix the lettuce and radishes with the salad dressing. Make dumplings from the salmon mousse with a tablespoon dipped in hot water and serve with lettuce and caviar.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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